~ Albuquerque corn soup Recipe ~

1/4 c  butter
  3 1/2 c  Corn cut from the cob
      1    Clove garlic
      1 c  chicken broth
      2 c  Milk
      1 ts Dry oregano
      4 oz Green chiles
      1 c  Monterey Jack cheese
           Salt
 
  Melt butter in a 5-6 qt pan over medium heat. Add corn and garlic; cook,
  stirring until corn is hot and darker golden (about 2 min.) Remove from
  heat.  Whirl broth and 2 c of the corn in a blender or food processor until
  pureed; return to pan. Stir in milk, oregano, and chiles. Bring to a boil
  stirring over medium heat. Remove from heat. Stir in cheese. Season to
  taste with salt, and enjoy. Makes 6 servings.